Side
Chickpea, Tomato and Herb Salad
20 minServes 4Nutri-Score A€
A
20 min
20 minChickpea, Tomato and Herb Salad
recipe by
Pourrestore Kitchen
@pourrestorekitchen
1 recipe
1 import
0 cooked
what you need
Ingredients
red onion (small, peeled and finely sliced)Produce1 piece
fresh red chilies (deseeded and finely sliced)Produce2 pieces
ripe red tomatoes (roughly chopped)Produce300 g
lemon (juiced (half used for the dressing))Produce1 piece
flaxseed oilPantry45 ml
sea salt (to taste)Spices3 g
black pepper (freshly ground, to taste)Spices1 g- chickpeas (jarred, drained)Pantry425 g
- fresh mint (chopped)Produce15 g
- fresh basil (chopped)Produce15 g
sunflower seedsNuts & seeds10 g
per serving
Nutrition
199kcal
- Carbs
- 16 g
- Proteins
- 5 g
- Fat
- 13 g
what you’ll use
Tools
Mixing bowl
step by step
Method
- Step 1
Prepare the vegetables
- Finely slice the red onion and the deseeded chilies.
- Roughly chop the tomatoes.
- Step 2
Combine and dress
- Scrape the onion, chilies and tomatoes with all their juices into a bowl.
- Dress with the juice of half a lemon and the flaxseed oil.
- Season to taste with sea salt and black pepper.
- Step 3
Marinate with the chickpeas
- Add the drained chickpeas and mix well.
- Let the salad marinate at room temperature.
- Step 4
Finish and serve
- Just before serving, fold in the chopped mint and basil.
- Sprinkle the sunflower seeds on top.